Stuffed Anaheim Peppers

The Anaheim pepper is a very mild, somewhat sweet, pepper. Named for a town in California, they were developed in New Mexico and the varieties grown there tend to be a bit hotter than the ones grown in California.

My favorite way to eat these it to slice them in half, long-wise, and clean out. Mix cream cheese, crab, and cayenne in a bowl. Fill the peppers.

As we all know, everything is better with bacon, so wrap a slice of bacon around the stuffed pepper. Grill or roast until the bacon is cooked but try to avoid burning the pepper.

I’ve never seen any directions on this so I play with it every time. In fact, sometimes I start them in the microwave to partly cook the bacon and then roast them in the oven to finish. A small amount of charing on the peppers is okay. It enhances the look of them without leaving them tasting burnt.

You may want to use pre-cooked bacon because they are never cooked enough. But sometimes they are cut too thin and then the bacon cooks too fast instead of too slow.